Couscous Salads, Big Bowls and Casseroles

I’m continuing this week with my summer pantry clean-out, determined to put some of the partly filled bags of grains I’m finding to new uses. One item I found was a half-filled packet of Israeli couscous, which also goes by its North African names of moghrabiyeh and muhammas. Whatever you call it, it’s a spherical product made, like regular couscous, from durum wheat, more akin to pasta than to grains, but I use it like a grain in salads, big bowls and casseroles.

I took advantage of my garden’s tomato bounty and made a pasta-like dish with sautéed cherry tomatoes and a sort of eggplant Parmesan casserole with a layer of Israeli couscous at the bottom. The couscous absorbs the wonderful flavors of the tomato sauce and eggplant. I also pulled some leftover cooked beans from my freezer and tossed them with the couscous, a tomato concassé and lots of basil for a wonderful main dish salad.

There were three bright peppers, each a different color, lingering in my crisper, left over from recipe testing for my pepper recipes series a few weeks ago. I cut them into very small dice and tossed them with couscous, chopped mint and lemon juice. I then tossed this confetti-like combo with lots of romaine lettuce for a salad that was crunchy and refreshing, but substantial too because of the couscous.

I’m still focused on salads as the warm weather continues. So with the half-cup of brown rice, two tablespoons of red lentils and third of a cup of barley that were lingering in the pantry, I made a main-dish mixed-grains salad with a creamy curry dressing. It’s amazing how you can make grains and legumes stretch to make a filling meal.

Israeli Couscous, Eggplant and Tomato Gratin: An eggplant Parmesan of sorts on a bed of Israeli couscous is a good way to use the fresh tomato sauce you’ve made over the summer, though canned tomatoes will work, too.

Israeli Couscous with Sautéed Cherry Tomatoes and Basil: A simple, quick dish with few ingredients and lots of flavors.

Israeli Couscous, Bean and Tomato Salad: Finely chopped tomatoes seasoned with garlic, balsamic vinegar and basil serve as dressing and vegetale in this main dish salad.

Romaine Salad with Couscous Confetti: A lemony, colorful mix of chopped peppers and couscous adds substance to this romaine salad.

Brown Rice and Barley Salad with Sprouted Red Lentils and Green Beans: This hearty salad, with a creamy, spicy dressing, can be made with a number of different grains.